Popcorn Chicken

I swear, you just can’t stop snacking on these…

After a long weekend, this morning I felt so enthusiastic about going to work. However, my enthusiasm didn’t last too long. I felt unbelievably sick as soon as I reached my office, my sinus started acting so crazy making me dizzy and more dizzy. It was one heck of a day for me. To begin with, Summer is not for me, absolutely not for me. On the other hand, I feel great during freezing cold winter. I’ve been a victim of sinusitis since I was in junior school. Having lived in a tropical place, it was very hard for me as hot weather and sudden changes in temperature made me sick. I had to consult the doctor once in two months or so and ended up taking a lot of antibiotics and obviously the doc made a lot of money out of me. After I started living in N.America, I started feeling better especially during winter as my sinus gets under control when the temperature is cold. Well, in Summer it gets active and wild. Now, I kinda dread Summer…

I made these popcorn chicken last month or so. It was so good that I just kept munching on them and ended up making a second batch as well. It was crunchy, crispy and delicious. This makes a great snack for parties, movie nights and on regular days. How about on a rainy day??? How I love snacking on fried goodies on a rainy day, this would be terrific. Everyone is going to love this, regardless of age…

Popcorn Chicken

Ingredients

To marinate chicken

  • Chicken breast- 1, cut into bite size pieces about 1/2 inch
  • Chili powder- 3/4 tsp
  • Turmeric powder- 1/8 tsp
  • Garam masala- 1/2 tsp
  • Salt- to taste

Making the flour mix

  • All purpose flour- 1/2 to 3/4 cup
  • Ground pepper- 1/4 tsp
  • Salt- 2 pinches

Other ingredients

  • Egg white- of 1 egg or use 1 egg with yolk and white
  • Bread crumbs- enough to coat the chicken
  • Oil- enough to deep fry chicken

Instruction

  • Cut the chicken into half inch size pieces, combine with the above mentioned ingredients to ‘marinate chicken’ for 10 minutes.
  • In a bowl, combine all purpose flour, ground pepper and salt, keep aside.
  • Whisk the egg white in a bowl, if you want you could add the yolk as well.
  • Have the bread crumbs ready in a small bowl.
  • Heat a frying pan over medium heat, add enough oil to deep fry.
  • Dip the chicken first in egg white, then coat it evenly with all purpose flour and finally dip it in bread crumbs.
  • Immediately add the chicken to the oil and fry evenly till it turns golden in color.
  • Transfer on a paper towel, let it absorb the excess oil.
  • While making the second batch, make sure to remove the fried bread crumbs that’s left in the oil using a slotted spoon.
  • Serve immediately when it’s warm. If the popcorn chicken gets cold, it will loose it’s crispiness.
  • If you want it to be spicy and salty, sprinkle more ground pepper and salt while serving.

Tips:

  • You could add any kind of seasonings and spices to marinate chicken according to your preference.
  • Don’t skip breadcrumbs, that’s what makes the chicken crispy and crunchy.
  • For a veggie version: make with cauliflower.

 

Popcorn Chicken
 
Ingredients
To marinate chicken
  • Chicken breast- 1, cut into bite size pieces about ½ inch
  • Chili powder- ¾ tsp
  • Turmeric powder- ⅛ tsp
  • Garam masala- ½ tsp
  • Salt- to taste
Making the flour mix
  • All purpose flour- ½ to ¾ cup
  • Ground pepper- ¼ tsp
  • Salt- 2 pinches
Other ingredients
  • Egg white- of 1 egg or use 1 egg with yolk and white
  • Bread crumbs- enough to coat the chicken
  • Oil- enough to deep fry chicken
Instructions
  1. Cut the chicken into half inch size pieces, combine with the above mentioned ingredients to 'marinate chicken' for 10 minutes.
  2. In a bowl, combine all purpose flour, ground pepper and salt, keep aside.
  3. Whisk the egg white in a bowl, if you want you could add the yolk as well.
  4. Have the bread crumbs ready in a small bowl.
  5. Heat a frying pan over medium heat, add enough oil to deep fry.
  6. Dip the chicken first in egg white, then coat it evenly with all purpose flour and finally dip it in bread crumbs.
  7. Immediately add the chicken to the oil and fry evenly till it turns golden in color.
  8. Transfer on a paper towel, let it absorb the excess oil.
  9. While making the second batch, make sure to remove the fried bread crumbs that's left in the oil using a slotted spoon.
  10. Serve immediately when it's warm. If the popcorn chicken gets cold, it will loose it's crispiness.
  11. If you want it to be spicy and salty, sprinkle more ground pepper and salt while serving.
Notes
•You could add any kind of seasonings and spices to marinate chicken according to your preference.
•Don't skip breadcrumbs, that's what makes the chicken crispy and crunchy.
For a veggie version: make with cauliflower.

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